Heat 3 T. of olive oil in a pan. Chop garlic and stir in the oil. Place the tilapia in the pan. Sprinkle with 1/4 of the parsley and capers. Flip over the fillets and cook them for about 3 to 5 minutes on each side, depending on the thickness of your fillets. Place 2 T. of olive oil in a bowl. Take the leftover parsley and capers then chop them up finely. Place them in the bowl with the olive oil. Mix in 1 juice of a lemon and salt and pepper to taste. Mix everything up well. (For garlic lovers you can also add some chopped garlic.) Serve the tilapia fillets with the olive oil mixture over them. Great to serve with rice and peas on the side!